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Pesto Sauce

Pesto is such an easy and fresh sauce to make when you really don't want to cook. It's great on pasta, chicken, fish or used as a spread on sandwiches or in wraps. If you prefer a vegan or non-dairy version, just omit the parmesan.

4 cups packed fresh basil leaves
½ cup pine nuts, toasted and cooled
1 ½ ounces fresh parmesan (omit for a vegan version)
2 large cloves garlic
½ cup extra virgin olive oil
fine sea salt, to taste
fresh ground black pepper, to taste

large pot of water
slotted spoon
large bowl of ice water
food processor fitted with bottom chopping blade

1. Boil a large pot of water.
2. Blanch basil handful at a time for 2 seconds in water.
3. Remove with a slotted spoon to shock in ice water.
4. Drain in colander and pat dry with towels.
5. Combine blanched basil, pine nuts, parmesan (if using) and garlic in food processor. Process until chopped fine.
6. Continue processing while adding oil in a very slow stream.
7. Mix in salt and pepper to taste.

Yields about 1 ¼ cups

© 2009 by Allison Lattman

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